Mango Coconut Rice Pudding

Indulge in the tropical flavors of Polynesia with this delightful Mango Coconut Rice Pudding. This creamy and aromatic dessert is a perfect way to end a Polynesian feast or to simply satisfy your sweet cravings.

Mango Coconut Rice Pudding

Ingredients

  • 1 cup jasmine rice
  • 2 cups coconut milk
  • 1/2 cup sugar
  • 1 ripe mango, diced
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Instructions

  1. In a saucepan, combine the jasmine rice, coconut milk, sugar, and salt.
  2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened.
  3. Remove the saucepan from the heat and stir in the diced mango and vanilla extract.
  4. Let the rice pudding cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Fat
5g
Protein
3g

Supplies

Saucepan Stirring spoon Serving bowls

Tools

Cutting board Knife

Serving suggestions

Serve the Mango Coconut Rice Pudding chilled for a refreshing dessert.

Tips & tricks

For an extra tropical twist, top the pudding with toasted coconut flakes or a drizzle of mango puree.

Cost

$8